Method: 1. Heat a kadai, pour coconut oil and add grated coconut, coriander seeds, 4 sambhar onions, pepper, curry leaves and red chilly. Sauté it till the coconut turns dark brown. Be cautious not to get it burnt. Switch off and let it cool. Once it cools down, take it   Read More ...

Categories: Side Dish, Veg. Curry

Method: 1. Clean urud dal thoroughly in water and soak it in water for half an hour. Later drain out the water and grind it to a smooth paste by adding small quantity of water at a time. Be careful of not adding too much water. The batter shouldn’t be   Read More ...

Categories: Side Dish

Method: 1. Remove the hard outer cover of the jackfruit using an oiled knife. 2. Cut the inner flesh into medium size pieces. You can slice off some portion of it, if it’s too hard. Wash it thoroughly in water. Cook the pieces in water with salt till it turns   Read More ...

Categories: Side Dish (dry)

Method: 1. Cook the white pumpkin well with salt. 2. Grind the grated coconut with little water to make a paste. Add green chilly and grind again. 3. Mix this paste well with the cooked pumpkin alongwith curd. Mix well. Heat it for two,three minutes and switch off the flame.Pachhadi   Read More ...

To make paniyaram, we need the vessel used for making uniappams. It’s a round vessel with multiple hollow pockets, preferably Teflon coated.   Method: Soak the dals and the rice in water for 2 hours. Remember to soak the dals separately from the rice. With the dals, put the red   Read More ...

Categories: Kerala Recipe

Method: Heat kadai, pour oil. Add red Chilly, Urdu dal. As Urdu dal turns brown add mustard and curry leaves. Cut the raw banana into small cube shapes and add it to the seasoning. Sauté for sometime. Add salt and sauté on low flame. Grind the grated coconut, jeera, garlic   Read More ...

Categories: Curry with Rice

Method: Cook all the vegetables with salt and enough water. Grind grated coconut, jeera, chilly powder, turmeric powder, garlic, sambhar onions with enough water into a paste. Add curry leaves and grind only for 2-3 seconds. Add this paste to the vegetables when it’s almost cooked and mix well. Cover   Read More ...

Categories: Avial

Method: Heat the kadai and pour oil. Add mustard. When it splutters add green chilly and sauté for 10 minutes. Switch off the flame. Add hing and methi powder and mix well. Chilly achar is ready. An excellent add on for idlis as well as rice. Not only is it   Read More ...

Categories: Veg. Curry

Method: Grind the coconut, jeera, garlic, chilly powder, turmeric powder, curry leaves together without water into a coarse mixture. Add salt to the papaya pieces and steam them. Heat the Kadai and pour oil. Add Urud dal, mustard, red chilly. When the mustard splutters, add currry leaves and the cooked   Read More ...

Categories: Veg. Curry

Method: For Vada – Soak the tur dal in water for 2 hours. Wash and drain off the water completely and grind the dal with chilly powder, salt and curry leaves into a coarse paste without water. Remove the paste into a vessel. Add onion, hing and mix well. Heat   Read More ...

Categories: Side Dish

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